Tempura Fried Cheese Curds
- 1.25 lb cheese curds
- 1 cup cake flour, sifted
- 1 cup very cold club soda
- Salt, to taste
- 1 qt vegetable oil
- 1/2 cup mayonnaise
- 2 tbsp Sriracha (more or less, to taste)
- 1 small garlic clove, minced
In a heavy-bottomed pot, heat the vegetable oil until it reaches 375* F. Meanwhile, whisk together the mayo, Sriracha, and garlic. Set aside. Combine the cake flour, club soda, and salt. You want to barely mix it. Some lumps are ok!
When the oil is heated, you can start the frying process. (You will know it's hot enough when a drop of batter sizzles and thoroughly cooks). Working with about six cheese curds at a time, dip the curds into the batter. Let some batter drip off, and then drop them in the oil. Fry them until a light golden-brown, about 1-2 minutes. Do not overcook, or they will turn into the aforementioned tempura Cheez-Its. Place the fried curds on a sheet pan lined with paper towels. You can keep them warm in a low-temp oven.
Serve the cheese curds immediately with the Sriracha mayo.
I like to start with about 2 tablespoons of Sriracha to 1/2 cup mayo and then add more from there. If you don't like spicy, I would start with 1 tablespoon of Sriracha.
Serving: 0.5cups, Calories: 416kcal, Carbohydrates: 22.3g, Protein: 13.3g, Fat: 30.4g, Saturated Fat: 10.9g, Cholesterol: 51mg, Sodium: 507mg, Potassium: 70mg, Fiber: 0.6g, Sugar: 1.6g, Calcium: 326mg, Iron: 1mg